The Brigade System

the right-hand to the Executive Chef - manages a staff of assistant chefs, cooks and kitchen workers, as well as creating dishes for the menu

responsible for a variety of tasks, such as sautéing foods and preparing soups and stews

kitchen managers - payroll, food cost, personnel management, menu creation and essentially everything that happens in the kitchen falls within their scope of responsibility

assigned one particular menu specialty in which he or she excels

the right-hand to the Executive Chef - manages a staff of assistant chefs, cooks and kitchen workers, as well as creating dishes for the menu

kitchen managers - payroll, food cost, personnel management, menu creation and essentially everything that happens in the kitchen falls within their scope of responsibility

responsible for a variety of tasks, such as sautéing foods and preparing soups and stews

assigned one particular menu specialty in which he or she excels